Well worth the time it takes to ferment, this fiery ginger beer is ultra-refreshing and surprisingly simple to make at home. Once bottled, let sit at room temperature for 1 to 2 days, or until bubbles appear, before refrigerating. The longer ginger beer ferments, the more likely it is to become alcoholic, so if you want to avoid this then consume as quickly as possible after the bottles have been refrigerated, which will slow down the fermentation. It’s important to remember that heat will speed up the fermentation process, so if you leave the bottles in a hot room or live in a warmer climate you may need to refrigerate the bottles sooner than stated to avoid over-carbonation, which may cause the bottles to explode. To do this, keep an eye on the liquid – once you see lots of bubbles, the ginger beer will be carbonated and ready for refrigeration. This recipe makes enough ginger beer to fill 6 x 500 ml bottles. Make sure your bottles are sterilised by running them through a dishwasher or rinsing them with boiling water and drying them at a very low temperature in the oven. Always leave a gap of around 3cm of air at the top of your bottles when filling.